Mexican Lasagna

Mexican Lasagna

Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!

Prep Time



Total Time






uncooked lasagna noodles
pound lean ground beef
medium onion, chopped (1/2 cup)
cup chopped fresh cilantro
teaspoon ground red chilies
container (15 ounces) ricotta cheese
jar (24 ounces) Old El Paso® salsa (any variety)
cup shredded Monterey Jack cheese (4 ounces)
  1. Heat oven to 375ºF. Cook and drain noodles as directed on package.
  2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.
  4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
For 12 grams of fat and 335 calories per serving, prepare this recipe with lean ground beef, fat-free ricotta cheese and reduced-fat Monterey Jack cheese.
Do-Ahead Tip
Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours or freeze up to two months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.
Serve With
Accompany lasagna with a frosty glass of lemonade garnished with slices of lemons or limes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 9 g,),
  • Cholesterol 60 mg;
  • Sodium 550 mg;
  • Total Carbohydrate 28 g
    • (Dietary Fiber 3 g,
  • Protein 24 g;
Percent Daily Value*:
    • 2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.